2 cups of all-purpose flour, and some more to sprinkle
8 egg yolks
2 whole eggs
On a clean surface make a volcano with the flour, in the center add the eggs and yolks.
With a fork begin to swirl the eggs, and slowly incorporate the flour into the center of the well.
When everything is incorporated, knead it together to form a large ball.
Knead it until obtaining a nice stretchy dough like 3 to 5 minutes, wrap it in plastic and let it rest in the fridge 30 minutes to an hour.
Cut the dough into quarters and roll out one at a time, keeping the other pieces on the wrap to avoid drying.
Run the dough through the machine in the widest setting.
Fold the sheet in half onto itself, and roll it out again like 10 times, folding it each time.
You will notice the dough will go from a strong yellow to a paler yellow, and the dough will start developing gluten so it will get tougher.
After the initial stage, change the setting to the next one and roll your dough, repeat in each setting.
You will notice your sheet getting longer, you want it to be thin enough to begin seeing your hand through the sheet, around setting 7.
And voila, you can use these sheets to cut into pappardelle, tagliatelle or go crazy and make some ravioli or cappelletti the sky is the limit.
In this case, we went with pappardelle and topped it with crispy shallots, saute mushrooms with herbs, and a touch of Pecorino Romano.